Thursday, April 29, 2010

Alfredo Sauce

Simple and oh so good.  Yeah, take that fake Italian Restaurants.
Alfredo Sauce
What You Need:
2 pints Heavy Whipping Cream (or just Whipping Cream)
3/4 lb Shredded Parmesan Cheese (about 3 1/4 cups)
2 tbsp Butter
1 tsp Garlic Powder
1/2 tsp Black Pepper
Fresh (or dried) Parsley, minced

Meat the butter in a large skillet over medium low heat.  Add the cream, garlic power, and black pepper in the large skillet, and I do stress again, over medium low heat.  Whisk it every 4-5 minutes to prevent caking on the bottom of the pan.  You are heating the cream, not boiling it -- boiling it will curdle to cream and it will spoil.  After about 15-20 minutes, or when the cream is steaming and hot to touch but again, not boiling, whisk in the cheese.

This will begin to both melt the cheese and thicken to sauce.   It will take time, so whisk it for a minute, then let it heat for a few, repeat.   I like to raise the heat to medium at this point, and let the sauce begin to slightly bubble in between whisking.  It can take up to 15-20 minutes to fully combine, so keeping close watch and whisking every few minutes is very important.  No one likes burnt alfredo!

No salt is required -- parmesan is high in salt.  You can add some to taste if necessary.  Serve over your favorite pastas -- this sauce will thicken as it cools!!  I mean it will really thicken as it cools, so wait at least 5 minutes to serve and do make sure you remove from heat!  Letting the skillet sit on a warm burner can still burn the sauce even if you turn the heat off!

See.  Simple!  No egg yolks about it.  Through those recipes out -- we are not making hollandaise!

You can make this have a wintery flavor by adding 1 tiny pinch of nutmeg!




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